Green Curry With Chicken And Thai Eggplant Recipe

Name: Green Curry With Chicken And Thai Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces; 1 tablespoon sliced galangal (kha); 1 teaspoon cumin; 1/2 cup chopped fresh cilantro/coriander root (raak pak chee); 8 garlic cloves (kratiem); 10 green Thai chili peppers (prik khee noo); 10 green jalapeno peppers (prik chee fa); 1 teaspoon shrimp paste (gapi); 1 tablespoon chopped shallot; 1/4 teaspoon minced kaffir lime skin (piew ma-grood); 2 cups (16 fl oz/500 ml) coconut milk; 1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces; 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla); 3 tablespoons sugar; 1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots; 1/2 cup (4 fl oz/125 ml) coconut cream; 6 fresh kaffir lime leaves (bai ma-grood); 1/4 cup sweet basil leaves (bai horapa); red jalapeno pepper (prik chee fa daeng), for garnish

Servings: persons

2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
1 tablespoon sliced galangal (kha)
1 teaspoon cumin
1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
8 garlic cloves (kratiem)
10 green Thai chili peppers (prik khee noo)
10 green jalapeno peppers (prik chee fa)
1 teaspoon shrimp paste (gapi)
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin (piew ma-grood)
2 cups (16 fl oz/500 ml) coconut milk
1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-grood)
1/4 cup sweet basil leaves (bai horapa)
red jalapeno pepper (prik chee fa daeng), for garnish

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How to cook:
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1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
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2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
4
Thanks
5
Jenny
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http://sellgoldfast.blogspot.com/

952

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces, 1 tablespoon sliced galangal (kha), 1 teaspoon cumin, 1/2 cup chopped fresh cilantro/coriander root (raak pak chee), and more.

Yes, Green Curry With Chicken And Thai Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry With Chicken And Thai Eggplant

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